Technological process of food irradiation and dosimetric support
А. Н. ПавловRussian Institute of Radiology and AgroecologyТ. V. ChizhRussian Institute of Radiology and AgroecologyА.С. СнегиревRussian Institute of Radiology and AgroecologyН. И. СанжароваRussian Institute of Radiology and AgroecologyA. P. ChernyaevLomonosov Moscow State University, Faculty of Physics; Lomonosov Moscow State University, Skobeltsyn Institute of Nuclear PhysicsPolina Yu. BorshegovskayaLomonosov Moscow State University, Faculty of PhysicsВ. С. ИпатоваLomonosov Moscow State University, Faculty of PhysicsYu A. DornRussian Institute of Radiology and Agroecology
2020en
ABI
Аннотация
The study represents the main types and technical characteristics of irradiation sources currently used for processing of foodstuffs. An absorbed irradiation dose is considered in the context of the technological goals of such treatment. The article discusses the standard dosimetry systems for irradiation treatment of foods, as well as the criteria for calibration and mapping of doses absorbed by a product. The article includes several references to international and Russian regulatory documents on dosimetry systems for food irradiation.
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